A recipe for a delicious starter from Richard Corrigan's guest.


  • 2-3 lively lobsters (not too big)
  • salt
  • for the cocktail sauce:
  • 2 egg yolks
  • 1 tsp mustard
  • 250 ml vegetable oil
  • 1 lemon
  • extra virgin olive oil
  • salt and pepper
  • angostura bitters
  • tabasco
  • tomato ketchup
  • cayenne pepper
  • for the salad:
  • 2 melons (balled)
  • 4 tomatoes (peeled and de-seeded, cut into strips)
  • 1 cucumber (peeled and de-seeded, cut into chunks)
  • 4 scallions (chopped)
  • 3-4 baby gem lettuces (quartered and chopped)
  • 4 squares of greaseproof paper
  • 4 squares of tinfoil


  • Lobster:
  • Fill a large pot of water and add salt. The water should taste as salty as the sea. Put it on the heat and bring it to a lively rolling boil.
  • Drop the lobster in to the pot and cook for about 10 minutes. The lobster will turn a lovely red colour. You can cook more than one lobster at a time, depending on the size of your pot.
  • Have a bowl of iced salted water on the side once the lobster is lifted out of the pot. Blanch it in the iced water, to cool.
  • Cocktail Sauce:
  • Firstly make the mayonnaise. Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil, whisking continually.
  • The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour. Taste to check seasoning, adjust to flavour
  • Finish by whisking a little extra virgin olive oil and lemon juice into the mixture. Check seasoning and adjust: it may need a little more salt or some lemon juice.
  • To the finished mayonnaise add a tablespoon of tomato ketchup, a dash of Tabasco, a teaspoon of Angostura bitters and ¼ teaspoon of cayenne pepper. Mix all together.
  • Taste, adjusting ingredients to suite your own taste. When adjusting ingredients, only add a little of anything, remember you can always add more. Put in the fridge while you prepare your salad.
  • Salad:
  • Lift the cooled lobster from the cold water. Take all the meat from the shell and put all the meat into a large bowl.
  • Cut the melons across the equator and remove all the flesh with a melon baller and put into the bowl. Hold the empty skins to one side.
  • Add the salad ingredients into the bowl and spoon over some cocktail sauce and mix through. 
  • The aim here is to have an evenly dressed salad. You may not need to use all the cocktail sauce to achieve this.
  • Spoon the dressed lobster salad back into the melon skins.
  • Lay a piece of tinfoil on the work top, put a piece of greaseproof on it and place the filled melon skin in the centre.
  • Wrap the tinfoil and greaseproof around the melon and put in the fridge until you’re ready to go on your picnic.
  • Little tip: cut a little bit off the bottom of the melon, so that there is a flat surface and the melon skin can stand up right.

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